In 2019, the GoGettaz Agripreneur Prize Competition introduced two remarkable South African entrepreneurs to the world: Jean Louwrens and Leah Bessa. At the time, they were pioneering a high-impact, innovative startup called Gourmet Grubb, which focused on creating dairy alternatives using ethically farmed black soldier fly larvae. Their ambition was clear; modernize insects as a sustainable food source and shift the narrative around this highly efficient protein. Since then, their company has evolved into De Novo Foodlabs, a cutting-edge enterprise that’s setting the stage for the future of nutrition and sustainable food production. Today, they are not just redefining food innovation but also standing as a testament to how nurturing entrepreneurial talent can lead to global impact.
The Birth and Growth of DeNovo FoodLabs
The De Novo Foodlabs Team
Gourmet Grubb began with a vision: to create sustainable dairy alternatives using insect-based proteins. But like all great innovators, Jean and Leah understood that growth requires adaptation. Their company has since rebranded and redefined its mission. De Novo Foodlabs is now focused on creating the next generation of nutritional solutions to elevate human health. Using proprietary precision fermentation technology, De Novo produces valuable compounds and nutrients that are naturally difficult to obtain through traditional means, from rare proteins to isolated peptides.
“Precision fermentation allows us to produce NanoFerrin at scale, providing a consistent, controllable supply to customers, which brings the cost down,” explains Jean Louwrens. “The current standard relies on inconsistent and costly supply of lactoferrin from cows. We identified a gap in the production of non-bovine-derived lactoferrin, a protein that is critical for human health, and we went to work creating proprietary technology and methods to produce a superior lactoferrin product called NanoFerrin that is non-bovine-derived and could potentially have tremendously positive benefits for human health and the environment.”
The GoGettaz Connection: From Agripreneurship to Global Impact
Both Jean and Leah were among the Top 12 finalists in the GoGettaz Agripreneur Prize Competition of 2019, which provided them with mentorship, entrepreneurial support, and networking opportunities. Jean’s and Leah’s journey exemplifies the transformative power of competitions like GoGettaz, which are designed to support young entrepreneurs with high-impact ideas.
Jean and Leah had the privilege of winning a scholarship to pursue a Master’s in Business Creation (MBC) from the University of Utah’s David Eccles School of Business The program is designed for entrepreneurs who are already building startups and aims to expand their skills and resources. Participants receive personalized coaching, entrepreneurship classes, and access to a network of seasoned mentors and business leaders.
Bassam T. Salem (Left), a member of the University of Utah Board of Trustees awards Jean Brown (Right) his certificate during the graduation ceremony.
The MBC Experience: Reflecting on their MBC experience, Jean and Leah credit the program with helping them solidify the business strategies that have taken De Novo Foodlabs to the next level. Jean recently shared his thoughts on how the MBC program shaped his entrepreneurial journey: “During our studies, we learned about the role of entrepreneurs in solving problems that existing products and technology have not yet solved. The insights gained helped us to prudently use existing resources in the most effective way while also thinking critically about how we can drive social change and accelerate economic growth through our business.”
Troy D’Ambrosio, Executive Director at the University of Utah’s Lassonde Entrepreneur Institute, praised the progress of De Novo Foodlabs, noting, “Amazing progress by one of our MBC alumni from Africa raising another round of funding since graduating from the program. We worked with Jean on this funding round and supported him during his funding while he was in the program. De Novo Foodlabs came to us through our partnership with GoGettaz and Yara International and was founded in South Africa and has since opened an office in North Carolina. This is very exciting news as we launch our first all-online MBC Africa cohort of 20 founders next week. Jean is a great entrepreneur and will be participating in the orientation for the founders in this Africa cohort.”
Dean of the David Eccles School of Business, Kurt Dirks, also expressed his enthusiasm: “It is inspiring to see the success of our alumni! We have built an amazing program and I am excited to help it continue the ascent.”
A Future of Scaling Innovation and Impact
With offices in Raleigh, North Carolina, and Cape Town, South Africa, De Novo Foodlabs is making significant strides in the global marketplace. The company has attracted $1.5 million in seed funding led by California’s Joyful Ventures, taking the total capital raised to $4 million. The backing of strong investors positions De Novo to accelerate commercialization efforts and scale its operations globally.
Jean’s reflections on the journey so far highlight the importance of persistence, innovation, and collaboration: “We’ve had the privilege of working with some of the best minds in food technology, and we’re grateful for the support we’ve received along the way—from GoGettaz to the MBC program and beyond. We’re just getting started, and we’re eager to continue pushing the boundaries of what’s possible in nutrition and sustainability.”
“Africa’s entrepreneurial ecosystem is vibrant and full of potential,” says Troy D’Ambrosio. “We’re thrilled to support this next generation of innovators, and we look forward to seeing the impact they will make in their respective fields.”
Conclusion
The success story of De Novo Foodlabs, led by Jean Louwrens and Leah Bessa, is an inspiring example of how visionary entrepreneurs can create meaningful change when given the right opportunities and support. From their early days as GoGettaz finalists to their current status as industry leaders in precision fermentation, Jean and Leah have shown that bold ideas, when coupled with determination and strategic guidance, can lead to transformative results.
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